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Beehive Buns |
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Serves: 24 Print this RecipeServing Size: 1 roll Janis Chudleigh - Bethany, Connecticut Bake-Off® Contest 32, 1986 Prize Winner These honey-flavored raisin buns are shaped like miniature beehives. Serve them fresh from the oven with butter. ROLLS 2 cups whole wheat flour 2 packages active dry yeast 1 teaspoon salt 1 cup raisins 1 cup very hot water 1 cup milk 1/3 cup honey 1/3 cup margarine or butter 2 eggs 2 to 3 1/4 cups all-purpose flour GLAZE 3 tablespoons honey 3 tablespoons margarine or butter 1 1/4 cups powdered sugar 1 teaspoon vanilla extract __Janis Chudleigh ..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner. In large bowl, combine whole wheat flour, yeast and salt; set aside. Cover raisins with water for 1 minute; drain. In small saucepan, heat milk, 1/3 cup honey and 1/3 cup margarine until very warm (120 to 130°F.). Add warm mixture to flour mixture. Beat in eggs 1 at a time; stir in drained raisins. By hand, stir in 1 1/2 to 2 cups all-purpose flour until dough pulls cleanly away from sides of bowl. On floured surface, knead in an additional 1 1/2 to 1 1/4 cups all-purpose flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes. Grease 24 muffin cups. Punch down dough several times to remove all air bubbles. Divide dough into 24 pieces. (Cover dough pieces with inverted bowl to prevent drying out.) Using 1 piece of dough at a time, roll to form 10- to 12-inch rope. Coil rope in muffin cup, tucking end into top center to form beehive shape. Repeat with remaining pieces. Cover; let rise in warm place until light and doubled in size, about 30 to 45 minutes. Heat oven to 350°F. Uncover dough. Bake 15 to 20 minutes or until golden brown. Immediately remove from muffin cups; place on wire racks. In small saucepan, heat 3 tablespoons each honey and margarine. Stir in powdered sugar and vanilla until smooth. Drizzle over warm rolls. HIGH ALTITUDE - Above 3,500 feet: No change. Nutrition Per Serving (1 roll): Calories 210; Protein 4g; Carbohydrate 37g; Fat 5g; Sodium 150mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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